Can we have a love of potatoes thread please.

[Snooks1971]

Posting for potato traffic.
Potato image under review.

I wasn’t that fussed about mash till I tried some a foodie landlord of mine made and it was like a revelation. Creamy, tasted of potatoes just gorgeous. I’ve never been able to successfully replicate it.

my roasties are the best.

in Peru they have a huge variety of potatoes….all quite starchy and more akin to how potatoes would have been when they first arrived in Europe. Couldn’t get on with them at all.

Leftover creamy mash. To each 4oz approx (I do it by eye), 1 egg, separated. Beat the yolks into the mash, adding a little milk if necessary to obtain a soft consistency. Add finely grated strong hard cheese-about 2 tbsps per egg used, and season with salt/garlic salt and pepper. Fold in the egg whites, stiffly whipped, as for a soufflé. Put into a well-buttered oven dish, pattern the top with a fork and dust with grated Parmesan (cheddar stops it rising). Bake at Mark 7 until risen and browned.

sounds like a dish i make, but i bake the potatoes, scoop out the flesh - do all the faffing - then bake it in the skins.
Yum.

DH has gone out for the day. He just wrote to me that there is a tupperware box of cooked potatoes in the fridge that need eating...

I used to make cheese and potato pie in my younger days, boiled mash mixed with butter milk cheese topped with more cheese and tomato and then grilled. Very nice and filling.

Maris Piper's are so versatile. Used to buy M and S new and baby potatoes but have back to Mp's. Love them and they last at least 7 days.

Saag aloo is delicious-I make it a lot. This is an incredibly simple version. Brown 2 sliced onions with a couple of dried red chillis and 2 teaspoons of cumin seeds. Add a tin of tomatoes,or some chopped up fresh ones, a half tsp of tumeric, 2 tsp each coriander, garam masala and the right amount for you of your favorite chilli powder-I use 2 tsp of Kashmiri. Two big potatoes, peeled and cubed. Cook slowly covered making sure it doesn’t dry out until the potatoes are soft. Add two bags of baby spinach, chopped. Give it a couple of minutes to wilt. Serve with flat breads, lots of chopped coriander, yogurt and crispy onions if you have any. Or just breads. Or just on its own.. Perfect comfort food. Freezes well. We call it Irish dal…..

My dinner last night was a massive bowl of champ, heavy with scallions and loaded with butter. It's my comfort food. In the part of the country where I grew up, this dish was called "poundies" -because you pound the spuds, I suppose. Guinness was known as "liquid poundies."

Potatoes are the best. My current favourite which is a bit of a faff - bake a spud (microwave) - chop it into evenly sized wedges or chunks - toss with seasoning and a spray of oil, air fry, jiggling in the middle, for about 18 minutes on er, 200.

Loads of crispy edges, soft delicious potato. I use Butter Gold or Butterbell for this, they don't need any further anything, so sweet and moist and buttery as they are.

And do not let us forget that Mr Collins ( Pride and Prejudice) said,
".....what excellent boiled potatoes! Many years since I've had such an exemplary vegetable"

Potato fritters you say? I grew up in rural Lincs and every Saturday early tea time (age around 8-11?) we went to my Grandad’s house and I always had potato fritters from the chip shop in front of the telly. The thin crisp of the batter and the velvety potato within; Gordon Ramsay could not achieve this perfection.

I know I started this thread but I’m struggling to read it without triggering my potato thoughts.

God I love potatoes... 😍

Potatoes Lyonnaise
Rosti
Hash browns
Croquettes potatoes
Parmentia Potatoes
Mixed Mash (with sweet potato and swede)

food of the gods.

My absolute favourite snack is mashed potatoes on toast or in a sandwich. With MASSES of butter. DH rarely eats potatoes so I always cook double so I have plenty for a sandwich.

Oh my days. I haven't had a fritter roll for years but I loved them! With lots of vinegar.

Try mash with mashed parsnip, a couple of garlic cloves and grated ginger.

Another favourite of mine is to boil some new / salad potatoes.

Once cool enough to handle gently part crush with a fork and roast in oil (with or without herbs). If you are entertaining then you can do the boil and crush head of time.

BTW did anyone watch the apprentice? How can you fail to cook triple fried chips? And why did no one taste a chip before sending them out?

I've got a very old (18th century) recipe for potato pudding and I'm always tempted to try it.

If you like potatoes I recommend Garron Noone.
He is not a potato, but social media potato lover.

He is not a potato, but he IS delicious.

Also omg can the boy sing. He's got an incredible voice.

I agree 1 billion percent!

Fantastic thread. Dauphinoise, mash, roast, Spanish tortilla and baked are fab but I also love waxy salad types. I am growing three varieties of potato this year because they’re so delicious.

Potatoes all day every day! Potatoes for life 😍

That happened to me. My Dad didn't think it was a meal without spuds. Didn't help that my Mum tended to boil old potatoes. No butter or anything on and she always over boiled as well. It was like eating chalk.

Consequently, after potatoes seven days a week for my entire post-weaned life, when I moved out at 18, I didn't touch a potato, not even chips, for two years. Gradually, my husband reintroduced me to them, and slowly I learned to love the humble spud. Just not every goddam night.

This is one of my favourite meals of Christmas - fried over mash served with cold meats, salads and my mum’s super hot pickled onions!

Apart from mash potato’s should always have mayonnaise for dipping them in. Without mayonnaise chips, roast potato’s, boiled and baked, potato scones, hash browns are useless.

So yes I love potato’s but they do need mayo!

The only exception was when I had morning sickness and could only eat plain boiled potato’s.

Chips and mayo is a wonderful combo. Ketchup can do one.

I first ran into it at university in the 90s, chips and mayo in a pitta bread post pub was the food of the gods, and could be eaten on the walk back.